Japanese Cucumber Salad (酢の物 – Sunomono)
- 4 mini cucumber
- 1 tsp. sea salt
- 2 tsp. white sugar
- 3 tbsp. hot water
- 1/3 cup rice vinegar
- 1 tbsp. soy sauce
- ½ tbsp. sesame oil
- 1 tsp. sesame seeds
1. Slice the cucumber into very thin slices.
2. In a small bowl, combine sea salt, white sugar and hot water until sugar and salt dissolve. Add rice vinegar, soy sauce and sesame oil. Mix well and set aside to cool.
3. Before serving, sprinkle sesame seeds. Refrigerate leftovers for the next day.